In the realm of delectable desserts, few can resist the allure of a classic French-style strawberry tart. This exquisite treat combines the tantalizing flavors of ripe, juicy strawberries with a buttery, flaky crust and a velvety smooth filling. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the steps of creating a stunning strawberry tart that will impress your friends and family. Discover the secrets of achieving the perfect balance of sweetness and tartness, and learn how to arrange the strawberries beautifully for a presentation that is both visually appealing and utterly delicious.
Check out the recipes below so you can choose the best recipe for yourself!
FRENCH STRAWBERRY TART (TARTE AUX FRAISES)
Fresh, sweet, summery, and fruity is what this French strawberry tart (tarte aux fraises in French) highlights. Juicy strawberries, almond cream, vanilla custard, and puff pastry go together well in this classic French dessert.
Provided by Irina
Categories Tarts
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- mix softened butter, ground almonds, sugar with a rubber spatula. Add the egg and gently mix just to combine. Cover it with plastic film in contact and refrigerate.
- preheat the oven to 355 F/180 F. Thaw the frozen butter puff pastry and, using a rolling pin, roll it out between two parchment paper sheets to 1/5 inches/5 mm thick. Line a 9-inch/23 cm fluted tart pan, with a removable base, with the pastry, pressing it into the bottom and sides of the dish. Trim the edge with a sharp knife and prick the bottom with a fork. Bake for 25 minutes. Take the pastry out of the oven and lightly press the pastry base to flatten, using a paper towel. Decrease the oven temperature to 300 F/150 C. With a spoon or a small bent spatula, spread the almond cream. Bake for a further 20 minutes. Remove it from the love, let it cool completely in the pan, then transfer the pastry base to a serving platter.
- split the vanilla bean in half lengthwise, scrape the seeds with the tip of a knife. In a mixing bowl, whisk egg yolks, sugar, and corn starch with a hand whisk. Pour milk into a medium saucepan, add scraped vanilla seeds, and the pot split in half, and bring to a boil. Remove the vanilla pod, add hot milk while stirring to the egg yolk mixture. Pour the mixture back to the saucepan and cook the cream over low to medium heat, stirring constantly. Stop cooking when the cream thickens. Remove the pot from the heat, add butter, and mix. Transfer the pastry cream to a shallow dish, cover with plastic in contact (it should touch the whole surface of the cream). Let it cool at room temperature.
- whisk the pastry cream with a hand whisk and spread it on top of the baked almond cream. Wash, drain, and hull strawberries. Leave a few of them with green tops for decoration. Cut strawberries in half lengthwise and arrange them over the tart. Refrigerate at least one hour before serving.
- sprinkle the edge of the tart with icing (powdered) sugar. To highlight strawberry haves, take some, sprinkle them with icing sugar and place them back on the tart. Sprinkle the dessert with chopped pistachios.
Nutrition Facts : ServingSize 1 slice, Calories 398 calories, Sugar 12.1 g, Sodium 152 mg, Fat 27.1 g, SaturatedFat 9.1 g, Carbohydrate 33.7 g, Fiber 2.6 g, Protein 7.1 g, Cholesterol 95 mg
CLASSIC FRENCH STRAWBERRY TART RECIPE (TARTE AUX FRAISES)
Discover the delicious and iconic French strawberry tart: a sweet sandy crust, a creamy vanilla pastry curd, and some fresh strawberries on top.
Provided by Leonce Chenal
Categories Dessert
Time 2h50m
Number Of Ingredients 13
Steps:
- In a large bowl, mix the butter and 125g of powdered sugar. Then, add the almond powder to the mixture along with the rest of powdered sugar. Add the two eggs and mix until homogeneous. Add the flour and mix until you have a smooth dough. Wrap in a plastic film and place in the fridge for 2 hours, minimum.
- Preheat your oven to 200°C (392°F) or thermostat 6-7. Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, fluted, loose-bottomed tart tin. Trim the excess and prick the base all over with a fork. Line the pastry case with baking paper and fill it with baking beans or rice. Place on a baking sheet and bake "à blanc" for 20 minutes. Remove the beans/rice and paper, then transfer to a wire rack to cool completely.
- Meanwhile, make the crème pâtissière. In a medium saucepan over medium heat, warm up the milk with the vanilla and half of the sugar. In a large bowl, wisk the the rest of the sugar with the yolks until lighter in color and fluffy. Whisk in the cornstarch. When the milk is just simmering, strain half of the warm milk slowly into the egg mixture, whisking continuously. Transfer back into the saucepan with the rest of the milk and over low heat, stirring constantly until it has thickened. Take the pan off the heat and add the cold butter in small pieces and mix. Cover the crème pâtissière with cling film, creating contact with the cream, and set aside to cool completely.
- Spoon the crème pâtissière into the tart, then level the surface with the back of a spoon. Wash, drain, de-stem and halve the strawberries. Place a strawberry half in the center of the start, then arrange concentric rings of fruit around it until all of the crème pâtissière is covered. Optional: gently warm the apricot jam with 2 tbsp water until melted, brush over the strawberries and leave for 2 minutes to set. Serve.
FRENCH-STYLE LEMON TART RECIPE BY TASTY
Here's what you need: egg yolks, eggs, sugar, lemon juice, lemon zests, butter, pre-baked tart shell
Provided by Ellie Holland
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 350°F (180°C).
- Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
- Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
- Pour into a pre-baked tart shell.
- Bake for 6 minutes.
- Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
- Leave the tart to cool before dusting with icing sugar.
- Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
- Enjoy!
Nutrition Facts : Calories 866 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 4 grams, Protein 20 grams, Sugar 40 grams
FRENCH-STYLE STRAWBERRY TART RECIPE BY TASTY
Here's what you need: puff pastry, strawberry, sugar, butter, crème fraîche
Provided by Ellie Holland
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Roll out the puff pastry sheet. Place a 25-centimetre (9-inch) cake tin on the sheet of puff pastry and cut around the edges.
- Poke holes in the pastry with a fork and set aside.
- Pre-heat the oven to 190°C (375°F).
- Prepare the strawberries by hulling them with a straw. Set aside.
- Pour the sugar in a large saucepan and cook over a medium heat, until the sugar has melted and reached a light brown colour.
- Stir in the butter until melted.
- Add the strawberries, coating evenly in the caramel.
- Arrange the strawberries in the buttered tin, followed by the puff pastry on top.
- Tuck the pastry down the sides of the tin.
- Bake for 45 minutes, until the pastry is golden brown.
- Leave to cool for 1-2 hours, then invert onto a plate.
- Slice and serve with a spoonful of crème fraîche.
- Enjoy!
Nutrition Facts : Calories 464 calories, Carbohydrate 35 grams, Fat 34 grams, Fiber 1 gram, Protein 4 grams, Sugar 15 grams
FRENCH STRAWBERRY TART
Steps:
- Gather the ingredients.
- Spread pastry cream across bottom of baked sweet pastry shell.
- Arrange strawberries in a pattern over pastry cream.
- Heat strawberry jam with lemon juice or water until boiling.
- Use a pastry brush to apply strawberry glaze over strawberries.
- Refrigerate tart for several hours before serving.
Nutrition Facts : Calories 119 kcal, Carbohydrate 21 g, Cholesterol 24 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 103 mg, Sugar 11 g, Fat 3 g, ServingSize 1 tart (8 to 10 servings), UnsaturatedFat 0 g
STRAWBERRY TART
Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
- Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
- To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
- Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.
Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
Tips:
- For the best flavor, use fresh, ripe strawberries.
- If you don't have a tart pan, you can use a 9-inch pie pan.
- To make sure the tart crust is cooked evenly, pre-bake it for 15 minutes before adding the filling.
- Don't overcook the tart filling, or it will become tough.
- Let the tart cool completely before serving, so that the filling has time to set.
Conclusion:
This classic French-style strawberry tart is a delicious and elegant dessert that is perfect for any occasion. With its buttery crust, creamy filling, and fresh strawberries, it's sure to be a hit with everyone who tries it.
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